Passion fruit mousse, chocolate wafers

Passion fruit mousse, chocolate wafers : instructions

• Chocolate cookies
  • 1
    Melt the butter with the dark chocolate.
    Add the sugar and flour, and mix well.
  • 2
    Add the egg and whisk the mixture until it becomes smooth and creamy.
    Preheat the oven to 180°C.
  • 3
    Using a tbsp, spread out discs of dough at least 10 cm in diameter on a baking rack lined with a baking mat or parchment paper, on a pizza stone, or, if neither is available, in a baking dish.
    Bake in batches for 12 minutes.
    
    The Chef's Tip

    You can use pastry rings or cookie cutters to shape the tuiles.
  • 4
    Once they come out of the oven, use a spatula to lift the cookies off the baking sheet and set them aside.
    To prevent them from getting soft, store them in an airtight container once they have cooled to keep them dry.
• Passion Fruit Mousse
  • 5
    Cut the passion fruit in half.
    Scoop out the pulp and strain it through a fine-mesh sieve to separate the juice from the seeds.
    Set the juice and seeds aside separately.
  • 6
    Bring the heavy cream to a boil with the agar-agar, stirring constantly.
    Boil for 5 minutes and set aside.
  • 7
    Pour the fruit juice into a saucepan and add half the granulated sugar.
    Separate the egg whites from the yolks and add the yolks to the saucepan.
    Set the whites aside.
  • 8
    Cook over low heat for 2 minutes, stirring constantly with a wooden spatula.
    
    The mixture should thicken to the consistency of heavy cream.
    
    Remove from heat.
  • 9
    Add the cream to the agar-agar mixture you prepared earlier.
    Whisk vigorously, then remove from the heat and let cool, stirring occasionally.
  • 10
    Beat the egg whites until stiff peaks form, along with the remaining sugar. 
  • 11
    Gently fold the egg whites into the cooled mixture, being careful not to deflate them.
    
    Be careful not to wait too long, or the agar-agar will cause the cream to set!
  • 12
    Spoon the mousse directly onto dessert plates or into ramekins, using a piping bag or a spoon if you don’t have one.
    Garnish each serving of mousse with the fruit seeds; you can also use them to decorate the plates.
    Refrigerate for at least 4 hours.
• Final assembly
  • 13
    Place two tiles on each portion of mousse, and serve these stunning plates to your admiring guests!